Crispy Seitan Yaki Udon Noodles
Serves 1
Directions
- 1In a container add the soy sauce then the torn seitan, and allow it to marinade for 5-10 minutes.
- 2Add cornflour once the seitan has absorbed the sauce, place the lid on and give it a shake making sure all pieces are covered.
- 3Heat a pan on medium heat then add the seitan and fry until golden and crispy.
- 4Remove and set aside.
- 5Add the onions, and garlic to the pan for a few minutes until translucent.
- 6Add the cabbage, carrots, mushrooms and white part of spring onions.
- 7Fry for 3-4 minutes to soften but still has a bite.
- 8Add the seitan, noodles, sauce and toss well until everything is heated through.
- 9Serve up and garnish with chilli oil, spring onion and sesame seeds.
Ingredients
- 2 tbsp cooking oil
- 400 g udon noodles, frozen or fresh
- 0.5 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup Napa cabbage, shredded
- 0.25 cup carrot, julienned
- 5 shiitake mushrooms, sliced
- 2 spring onions, sliced
- 225 seitan, torn into slices
- 1 tbsp soy sauce
- 2 tbsp cornflour
- 0 Oil for shallow fry
- 1 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- 0.5 tsp gochugaru
- 0 Chilli oil
- 0 Toasted sesame seeds
- 0 Green part spring onions
Equipment
containerpan
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